About Korean Food Options

[rosiebaba]

08-28-2008 18:00

Grilled Fish at the Original Gogalbi

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Samchigui, or grilled Spanish mackerel, at The Original Gogalbi
(IMG:http://koreatimes.co.kr/www/news/img/art/0808/Hole%20in%20the%20Wall.jpg)
/ Korea Times Photo by Han Sang-hee

By Min Hee-young
Korea Times Intern

In the age of well-being lifestyle, Koreans are increasing their omega-3 fatty acid intake, but not necessary through a natural fish-rich diet. While fish-oil supplements report health benefits, nothing beats the real deal, like the tasty and affordable fish at ``The Original Gogalbi.''

The exterior of the restaurant located in an alleyway ― tiny dimensions, cracked mint green paint, a dent in the wall, and an outdoor grill ― fits the description of the quintessential hole-in-the-wall eatery, but a walk inside reveals a surprising interior that is clean, air-conditioned and seats 18 people.

While the restaurant departs from stereotypical hole-in-the-wall dining, it makes up for it with its fun, quirky arrangement: The tight quarters manages three dining rooms, with two of them upstairs, requiring a trip up a steep and narrow wooden staircase that finishes with a dangerously low header.

With the lower-level room filled, we were shuffled upstairs to a room that is memorable for its conspicuous slant.

We tried the samchigui (Spanish mackerel), one of the three fish varieties served. Our selection of fish was simply seasoned with salt for a clean taste. Dried in the sun before being grilled with charcoal fire, the fish was subtly crispy on the outside with a juicy, flaky flesh.

We also ordered two staple Korean stews to accompany the main dish: The bean paste stew and the kimchi stew. The bean paste stew was a deep refreshing taste of tradition, filled with the common ingredients of tofu, potatoes, zucchini, spinach, green peppers and onions; the spicy stew on the other hand strayed from the classic recipe, incorporating glass noodles and rice cake.

Other dishes on the menu are gogalbi (scombroid fish), gulbi (dried salted croaker), nakji bokkeum (baby octopus stir-fried with vegetables and rice), and jaeyuk bokkeum (spicy stir-fry with meat and vegetables).

An adequate consumption of omega-3 not only reduces risk of heart and cardiovascular disease, but facilitates daily functioning: Deficiency of it may trigger discomforts like low moods, dry skin, fatty food craving, and chronic inflammations.

A smart health choice, while easy on the stomach and the wallet, ``The Original Gogalbi" is a winner.

To find the restaurant, go to Hoehyeon Underground Shopping Center Exit 5 and turn right at the first alley. The center is connected to the Hoehyeong Station on subway line 4. For more information, call (02) 733-9526

heeyoung331@gmail.com

[rosiebaba]

Cafes fill with new boutique pastries
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Cupcake VS Macaron
August 29, 2008

Privided by Sweety BLVD
Cafes in Seoul are carving out a slice of Manhattan and Parisian chic these days, filling counters with moist macarons and cute cupcakes that left our reviewer craving for more. Forget the diet and tuck into our Weekend feature on the latest pastry trend sweeping the capital.
The days of sweet potato cakes are over.
Not so long ago, you would order a slice of New York cheesecake, tiramisu or sweet potato cake with an ambiguous nationality when you met up with friends for coffee and a bit of gossip. But the dessert landscape has evolved over the past few years. Now you can find cupcakes just like the ones at Magnolia Bakery in Manhattan, which is famous enough to appear in several TV shows and movies, and macarons like the ones at the upscale luxury cake and pastry shop Laduree in Paris.
I am a self-confessed sugar addict, and over the last week, I have explored Seoul’s cupcake and macaron shops, often hidden down alleys in Seoul’s hippest neighborhoods, to indulge my sweet tooth.
After consuming dozens of different kids of cupcakes and macarons filled with a wealth of flavors, I have found that I have an equal passion for both delicacies.
These are my thoughts and recommendations for Seoul’s sweet temptations.



Cupcakes
The cafe Life is Just a Cup of Cake is tucked down an alleyway in Itaewon near the Leeum Museum. The interior decoration dazzles the eye when you first enter. There are only four tables but there are all sorts of colorfully iced cupcakes. My friends and I counted eight varieties on offer when we feasted there. We chose double green tea, very berry, blueberry cream cheese and peanut butter chocolate.
Whereas the Magnolia cupcakes - yes, the subject of Carrie Bradshaw’s cupcake fetish in the TV show “Sex and the City” - are topped with thick sugary icings, frostings from this cafe are much creamier. This was the taste that cafe owner Lee Saem had intended from the start of her venture.
“Cupcakes in the United States are topped with icings made of sugary powders and sometimes with butter cream, but I thought that was too sweet for a Korean palate,” said Lee, a self-taught pastry chef. “So, I developed my own icings mostly based with cream cheese.”
When I tried her creation, I found the base to be moist inside and the icing soft and creamy. My favorite cupcake was the blueberry cream cheese. It had a light, fruity taste, while the peanut butter chocolate went well with the cafe’s iced Americano coffee.
The cupcakes cost up to 4,300 won ($3.97) each, depending on the ingredients.
How did the shop gets its name? “‘Life Is Just a Bowl of Cherries’ is my favorite song, so I named my shop after it,” Lee said. “I hope everyone can feel happy when they nibble on my cupcakes.”
Lee said she bakes the day before or in the morning for aging, and during my visit, Lee was busy doing the icing.
“I bake with Anchor butter from New Zealand, Kiri cream cheese and Valrhona’s 70-percent cacao Guanaja from France and the very best green tea powder, which I bought on my honeymoon in Japan,” she said.
If you are looking for more of the Magnolia-style cupcakes, Good Ovening is the place to find red velvet cake.
Kim Shin-ae, also a self-taught cupcake baker, said she became fond of the dessert when she was studying in New York City and took a part-time job at a bakery.
Since April, she has been baking cupcakes for Mug for Rabbit, a stylish cafe in Sinsa-dong, southern Seoul. She will also open her own shop near Dosan Park in the same neighborhood tomorrow.
“My shop will be offering vanilla cupcakes with vanilla icing, vanilla cupcakes with chocolate icing and red velvet cake,” Kim said.
“Those three classics are made with butter cream icing, the way New Yorkers eat them. For people who prefer a lighter texture and taste, we’ll stock six variations topped with fruity and nutty frostings made of fresh whipped cream from Monday to Wednesday. We’ll have another set of six variations from Thursday to Saturday,” she added.
I tasted Kim’s red velvet on my taste tour of Seoul: The cream cheese frosting was just the way I like it. The base was not the fluffy, soft kind. It was perfectly dense and chewy and topped with a generous amount of luscious cream cheese.
Two thumbs up for the baker.
The three butter cream cupcakes cost 4,300 won each, and the fresh cream ones cost from 4,000 won to 4,500 won. If you buy a box of nine cupcakes, the shop will throw in a mini cupcake for free, Kim said.
In addition, Kim will be selling her cupcakes at Dining Forest near Hongik University.


Where to find cupcakes
Life is Just a Cup of Cake (02) 794-2908
Good Ovening 070 8118-9524
Mug for Rabbit (02) 548-7488
Vanilla Cupcake (02) 333-0221
One Cupcake (02) 3479-1230



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Macarons
My favorite macaron memories are planted in Le Gouter Bernardaud in Hong Kong, a tea salon where my husband and I spent the last of our Hong Kong dollars on four authentic Parisian macarons before heading back to Seoul.
We were celebrating our first wedding anniversary and the bitter chocolate, rose, lemon and salted caramel macarons lent an enchanting and romantic finale to our holiday.
We had one bite each of each, savoring the sweet taste of the chewy ganache and the rich filling.
In essence, a macaron is like a blind date: It’s either love at first sight or you simply don’t want to try it again.
But be careful not to confuse a macaron with a macaroon. The former is sandwich cookie with different fillings; the latter is more like a meringue, often containing shredded coconuts.
Macarons found fame at the Paris cafe Laduree. According to the cafe’s Web site, Pierre Desfontaines, a distant cousin of Louis Laduree who opened the cafe in 1862, first thought of placing a filling between two macaron shells in the early part of the 20th century.
Previously, the macaron was much plainer, and Desfontaines’ new method remained popular.
The small, round pastries used to be rare in Seoul, although they were occasionally served at French restaurants.
Then the dessert chain Sweety BLVD opened in the basement of the Hyundai department stores in Apgujeong-dong and Samsung-dong, southern Seoul. The store is an offshoot of Tasty BLVD, a nearby Italian restaurant.
“We used to sell macarons in a box at our restaurant and they became really popular,” said Jun Seong-ho, the chief pastry chef at Sweety BLVD, said. “We opened the dessert shops in January this year.”
Macarons with 15 different kinds of ganache are available at this dessert boutique, and Jun presents some impressive and creative variations. “In addition to the popular wild berries and rose petals, we also use foie gras and truffle ganache,” Jun said.
The cookie cake has a light, crunchy outside and a moist, sweet and chewy inside and costs between 1,000 won ($0.92) and 1,8000 won a piece.
Jun said all macarons sold at Sweety BLVD are handmade everyday, and they sell about 1,000 to 1,500 pieces daily.
“The best way to enjoy a macaron is eating it immediately after you buy it,” he said. “They should be kept in a refrigerator, where they will keep for one or two days. But they are sensitive and taste best when you eat them fresh.”
Apres-midi, a vendor located inside Shinsegae Department Store in central Seoul, sells eight different variations in two sizes. My favorite is the bigger 2,000 won-piece chocolate wild berry macaron. The store also sells espresso-variation coffee made from Nespresso capsules, and the ginseng flavor macaron is an energy booster for a shopper with tired legs.
Following the trend, Starbucks shops sell macarons at 2,000 won a piece. Although its version of strawberry tasted more like wild berry, the bonus is that the mega coffee chain has outlets virtually on every corner of the city, making the macaron easy to find when craved.

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Where to find macarons
Sweety BLDV (02) 3467-8688
Apres-midi (02) 310-1228
Duchamps (02) 3446-9007
Pastry Boutique at the Shilla Hotel (02) 2230-3377
Starbucks stores (02) 3015-1100 (Headquarters)
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By Ser Myo-ja Staff Reporter[myoja@joongang.co.kr]

[rosiebaba]

8.30 Hotel event

August 30, 2008
The Millennium Seoul Hilton
To Sept.: International buffet restaurant Orangerie at The Millennium Seoul Hilton is presenting two chefs from Singapore. Executive chef Wayne Chong of Prima Foods will guest chef at Orangerie. Chef Chong will introduce Singaporean flavors through dishes including the spicy noodle soup laksa with prawn, the Chinese soup bak kut teh, Hainanese chicken rice, Singapore chili crab, Singapore pepper crab and Singapore curry. Sous chef Lum Kwai Weng of the Orchard Hotel in Singapore will bring his brand of fine Singaporean cuisine to the buffet.
Private dining rooms are available. The Orangerie lunch buffet is priced at 47,000 won ($43.47) for adults and 28,000 won for children aged 12 and under. The Orangerie dinner buffet is priced at 52,000 won for adults and 31,000 won for children aged 12 and under. Tax and service charges are included in these prices.
Jung District, central Seoul
(02) 317-3143, www.hilton.co.kr


Singapore cuisine at the Millennium Seoul Hilton. (IMG:http://joongangdaily.joins.com/_data/photo/2008/08/29204823.jpg)

Westin Chosun Seoul
To Sept. 15: The Westin Chosun Seoul presents a variety of Chuseok gifts. Customers may choose from a selection of gift-wrapped food and drinks such as a hotel restaurant gift certificate to a bottle of vintage 1982 Chateau Latour. All gifts are sold on a reservation basis.
The Chosun hotel restaurant gift certificates give diners an opportunity to choose from all the Chosun Hotel’s restaurants, such as vecchia e nuovo or Bizbaz at COEX. Beef sets are the Westin Chosun Seoul’s most popular Chuseok gifts.
This year, for the first time, specially prepared lamb chops are available as well as premium Korean beef and Australian wagyu, which are all ready for grilling at home. Lamb chops are priced at 250,000 won for two kilograms (4.40 pounds) and the beef sets range from 280,000 to 630,000 won.
Jung District, central Seoul
(02) 317-0022, http://twc.echosunhotel.com


Gourmet Chuseok gifts at the Westin Chosun Seoul. (IMG:http://joongangdaily.joins.com/_data/photo/2008/08/29204838.jpg)

Grand InterContinental Seoul
From Sept. 4 to 12: The C Grill at the Grand InterContinental Seoul is presenting chef Chris Taylor from Western Australia. He will be bringing over a selection of natural ingredients and wagyu beef directly from Australia. Taylor is planning to prepare dishes including those that use truffle oil from the town of Manjimup. Diners may also choose from lunch or dinner set menus or a la carte menu items.
Wagyu beef is featured in both the main dish selections: braised cheek, vegetable fondue, chorizo and root vegetable brioche or sirloin, chickpeas, spiced pumpkin, rocket or beef tenderloin with roast shallot tarte tartin.
During this special promotion, prices range from 49,000 won for lunch to 75,000 won for dinner, excluding VAT and service charges.
Gangnam District, southern Seoul
(02) 559-7615, www.seoul.intercontinental.com

[rosiebaba]

(IMG:http://www.innolife.com/img/item/101/3662_1.jpg) (IMG:http://www.innolife.com/img/item/101/3662_2.jpg) (IMG:http://www.innolife.com/img/item/101/3662_3.jpg) (IMG:http://www.innolife.com/img/item/101/3662_4.jpg) (IMG:http://www.innolife.com/img/item/101/3662_5.jpg) (IMG:http://www.innolife.com/img/item/101/3662_6.jpg) (IMG:http://www.innolife.com/img/item/101/3662_7.jpg) Innolife為您推薦的韓國料理

難易度 中上 料理時間 份量 熱量(1人基準) 181kcal
主材料
蔥400g, 鯷魚醬汁1/4杯
副材料
調味獎-糯米糊1/2杯(水一杯
糯米2大匙),辣椒粉1/2杯
蝦獎汁1大匙,蒜末1/2大匙
薑1小匙,砂糖1/2大匙
鹽巴1/2大匙,梨汁1/4杯,洋葱汁2大匙


01醃蔥
將蔥變黃的部分摘掉
洗乾淨之後,在根部分撒上鯷魚醬汁
醃一個小時後將蔥翻面
好讓蔥醃的均勻

02糯米糊
煮1/2杯的水,在剩下的1/2杯水中
加入糯米粉
水滾時加入糯米水,利用攪拌機
充分混合,邊煮邊攪拌之後放涼

03調味料
在糯米糊中加入辣椒粉
放個10分鐘,並將01中剩下的
鯷魚醬汁以及蝦醬汁,蒜末
薑末,梨汁,洋葱汁,砂糖,鹽巴
混在一起,作為蔥泡菜的調味醬


04
蔥根部分開始沾上調味醬
較厚的根部分沾上較多的調味醬


05完成








copylight Innolife & realcook

[rosiebaba]

Rice and veg for a new generation
http://joongangdaily.joins.com/article/view.asp?aid=2894323
Revival of traditional culture
September 01, 2008
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A bibimbap main dish at Cafe Sobahn, central Seoul.
In the culinary arts, the right balance of taste, nutrition and presentation is paramount.

Diners tend to want something different, and with well-being still a craze these days, restaurants are presenting selected traditional foods in a way even the most trendy of food aficionados can appreciate.

At Cafe Sobahn Rice & Mix (www.sobahn.co.kr) in Gwanghwamun, bibimbap, mixed rice and vegetables, gets a makeover.

“We decided on bibimbap because it’s one of the most representative Korean dishes and uses natural ingredients,” explained Kwon Hyung-jun of CJ Foodville, which owns the cafe.

(IMG:http://joongangdaily.joins.com/_data/photo/2008/08/31212137.jpg)
A beef and white cabbage kimchi dish.
“We wanted to create a simple and stylish atmosphere where our customers can handpick their appetizers and then order their main bibimbap dish,” added Kwon.

The idea is to eliminate the frenetic atmosphere prevalent at most Korean restaurants, he said.

Who’s the target customer? The working man or woman?

“The Korean food industry tends to focus on the needs of the working female population. Most men here are not fussed about enjoying a unique dining experience,” said Kwon.


The interior of Soban, Yeoksam-dong
The cafe, which opened in June 2005, has a sister diner that opened last year on Seoul National University campus. Both branches appear to be totting up healthy sales figures.

“Sales have increased by roughly 10 percent a year, with the biggest sales increase of 20 percent last year,” said Won Yong-hun, the manager of the Gwanghwamun branch. However, I would have to say sales have leveled off this year since other similar restaurants have opened nearby.”

A cafe with a similar name, Soban, (www.soban.co.kr) also serves variations of traditional Korean dishes. The manager, Kim Dong-chul, said Soban tries to break ties with the past. You won’t find any spicy stews or exotic flavors at Soban, which is in Yeoksam-dong, southern Seoul.


The serving counter at Cafe Sobahn. Provided by Soban; CJ Foodville
“We stick to natural, fresh Korean dishes that are prepared for each order,” said Kim.

“We don’t serve fusion but a selected choice of healthy Korean dishes. Since the health and well-being of our customers are a priority, we even try to limit the use of salt and different sauces. This might cause some first-time diners to think our dishes are bland,” Kim said.

Soban’s popularity is impressive. Kim said sales figures have increased by nearly 20 percent since the restaurant opened in December 2005 and total annual sales have more than tripled since 2006.

The rise of trendy health-conscious Korean restaurants does not mean traditional motif restaurants are on their way out. One of the more interesting places to try out is Seokparang (http://seokparang.co.kr) where you can sample traditional royal cuisine. The building dates back to the late-Joseon era and features a combination of Korean and Chinese architecture.


Top to bottom: Traditional ceramics designed with a more contemporary look. Provided by KwangJuYo
The father of King Gojong, the Daewongun (1821?1898), once owned the building and lived there. His pen name was Seokpa.

“After the popularity of the Korean TV drama ‘Dae Jang Geum (A Jewel in the Palace),’ many visitors from overseas have visited our restaurant,” said Ho Kyung-wook, the manager. “Seokparang is a great place to experience traditional Korean culture and history together as one.”

The menu consists of dishes made from fresh seasonal ingredients. The set menus consists of neobiani (grilled beef), songitang (pine mushroom stew) and sinseollo (cooked rice mixed with assorted ingredients).

You won’t find these dishes in the average restaurant on the street.

If you want to know about food made from fresh seasonal ingredients in Korea, you should check out temple food eaten by Buddhist monks. Their diet shuns artificial additives and strong flavored ingredients such as onions, garlic and Korean leeks.

“Temple food helps maintain a sound mind and body,” said Jeok Moon, a Buddhist monk at the Korean Traditional Temple Food Institute. Jeok Moon said a growing interest in meditation, temple stays and temple food indicates that many people want to change their hectic lifestyles.

“Although the popularity of temple food increased in Japan during the 1960s, the interest in temple food here in Korea started in the 1990s. There are even temple food restaurants in Manhattan, which shows that interest in this diet is global, not just domestic,” Jeok Moon said.

A more surprising sight of late has been tteok, or rice cakes, at cafes and coffee shops. While a mainstay at major celebrations and holidays, rice cakes were not exactly hot items until recently.

But Starbucks Korea has announced a new line. “Rice cakes are low-calorie and have nutritional value,” said Park Han-jo of Starbucks Korea. So next time you head into a Starbucks, look out for tteok in strawberry, sagebrush, pumpkin, green tea and black raspberry flavors.

They could make for a healthy alternative to a double chocolate muffin.


By Jason Kim Staff Reporter [jason@joongang.co.kr]

[rosiebaba]

09-04-2008 19:06

Hearty Ox Knee Soup in Samcheong-dong
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"Doganitang" or ox knee soup with rice
By Cathy Rose A. Garcia
Staff Reporter

Only a few years ago, Samcheong-dong was a quiet, residential neighborhood. Now, its main street is always filled with cars and sidewalks crowded with people who want to check out the quaint boutiques, fancy restaurants and cafes.

In the maze of side streets in Samcheong-dong, one can still find traces of the old neighborhood, where family-owned shops and small restaurants continue to thrive.

Buyoung Doganitang, a hole-in-the-wall restaurant, has been serving doganitang or Korean beef and ox knees soup for the past 50 years. Don't let the unassuming exterior of the tiny restaurant or the mental image


of ox knees turn you off. Once you give doganitang a try, you just might like it.

The owner, a grandmotherly figure, warmly greeted us as we entered the place. It's one of those places where you instantly feel at home, maybe because of the owner's warm reception or the small space. There are only five small tables inside the room, but it is surprisingly not cramped.

We ordered doganitang (7,000 won), which is the restaurant's signature dish. After a few minutes, two bowls of piping hot soup are served, along with separate bowls of rice. There are no side dishes except for ggagduki kimchi (cubed radish kimchi), gochujang (red pepper paste) and freshly sliced garlic.

The doganitang broth looks cloudy white with floating pieces of green onions. As we dig in, our spoons are filled with bite-sized pieces of beef. Incidentally, a small sign on the wall assures diners they only serve Korean beef. The beef is tender and easily dissolves in the mouth.

The broth itself is rich and tasty, but adding a dash of salt and pepper brings out the beefy flavor even more. Doganitang is normally eaten with rice, either on the side or placed in with the soup. The ggagduki is a perfect complement to the beef and rice, since it adds a crunchy and spicy kick.

Doganitang seems similar to the popular seolleongtang or beef bone soup, but the former has a heartier and fuller taste.

Since the restaurant is quite tiny, make sure to go early to avoid the lunch hour crowd. To find the restaurant, go along the main road of Samcheong-dong, and turn right at the street after Kraze Burger and Maple Tree House. Walk for 50 meters and you'll find the restaurant on your right. The restaurant is open every day.

cathy@koreatimes.co.kr

[rosiebaba]

09-04-2008 18:13

Uniqueness of Korean Cuisine (IV): Tea

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By Chad Meyer
Contributing Writer

This is the fourth part of a series focusing on the benefits of Korean well-being. We will continue to explore the Korean diet and its relationship with longevity and health.

After spending several articles discussing different types of Korean cuisine, we will shift our focus to Korean well-being beverages. Traditional and contemporary Korean beverages hold an equal number of health benefits and remain very unique compared to Western beverages such as milk, soda, coffee, and juice.

In Korea, tea drinking is an experience characterized in social, cultural, and spiritual aspects. It has evolved from a simple drink into an herbal treatment for various ailments. Traditional Asian medicine follows the belief that there are three hundred and sixty vital energy channels in the human body. Referred to as chi, these channels must remain unblocked in order for nature to provide balance and harmony to the body. Maintaining chi levels is preventive maintenance for the body. Along with meditation and exercise, tea is used as a treatment to unblock or repair damaged chi.

A tea drink is created by steeping processed parts of a tea bush. The buds, twigs, and leaves of a tea bush are placed in a pot of boiling water for a specified amount of time. Korean tea is a unique blend that combines the above mentioned with fruits, grains, and roots that are common to Korean medicine. Besides water, tea is the second most popular beverage in Korea.

Korean tea was first recorded to have been consumed in the year 661 during a spiritual ceremony of the Geumgwan Gaya Kingdom (42-562). The latter Goryeo Kingdom (918-1392) also has records of tea in Buddhist monk tea offerings. And during Korea's Joseon Kingdom (1392-1910), tea was consumed by the royal family and dignitaries during daily daytime tea ceremonies and on special ceremonial days. Commoners too began consuming tea towards the later years of this dynasty. During this time of Confucian philosophy, Koreans believed that tea held a role as both drink and medicine. The Korean physicians of the Joseon Kingdom divided human beings into four types based on their emotional characteristics. Different body types were determined to require different medicines. Tea creates a harmony between body and nature. As a medicine used to treat each of the specific body types, tea can successfully mend damaged health.

There are numerous health benefits to drinking tea. In some studies, tea is shown to lower cholesterol levels and protect against lung, prostate, and breast cancer. Additionally, tea is shown to reduce the risk of heart disease and aids in weight loss. Tea helps in digestion, metabolism detoxification, fatigue, and clearing our minds for improved thought processes.

The antioxidants in tea have put it in the spotlight in recent years. Tea contains large amounts of antioxidants that are believed to be linked to longevity. Oxidation is a standard process that occurs in our body and is vital to life. As a result of a normal metabolism, our cells are progressively damaged by means of cell oxidation. Environmental influences such as pollution and excessive sunlight amplify the cell damaging oxidation process.

Antioxidants reduce the pace of oxidation to our cells, thereby limiting the effects of aging. Blueberries and pomegranates hold distinction for their antioxidant properties. Green and black teas provide nearly ten times the amount of antioxidants of these fruits. While tea production in Korea is limited due to the cold climate, the warmer southern part of the country is where most tea is grown. Jeju Island, Boseong, and Jiri Mountain are prominent green tea growing locations. Jeju's teas are known to be slightly salty due to the proximity of the ocean.

All teas can be grouped into four categories: green, white, oolong, and black tea. Oolong and white teas are common in Chinese culture. In Korea, the earliest tea used for ceremonial purposes was a type of black tea. Ceremonial Korean teas were consumed on days related to the seasons as well as birthdays and anniversaries. The teas later imported and grown by Buddhist monks provided a greater variety and included green teas. Koreans believe that each of the four tea categories can heal us and influence our individual senses. Teas can be described by the following categories: bitterness, astringency, sweetness, sourness, and saltiness.

``Boricha'' is a traditional roasted barley tea served with meals in restaurants. Made of barley, ``boricha'' may remind Westerners of the flavor of Cheerios cereal. ``Boricha'' is served all year, as a hot beverage in the winter and as a cold drink in the summer. The Korean variety differs from the more simple Japanese form. In Korea, it is often combined with roasted corn. The sweetness of the corn helps to minimize the bitterness of the barley.

Barley tea is naturally caffeine free and is considered a good treatment for the common cold as it alleviates congestion. It is also known to relieve upset stomachs and constipation, cool the body, and cleanse the digestive system. A recent study in Japan found that barley tea increases blood viscosity. A tea similar in flavor to barley tea is ``hyeonmicha.'' It is made from an unpolished roasted brown rice and tastes slightly sweeter.

``Insamcha'' is another common traditional Korean tea. Insamcha is a ginseng tea that can be purchased in the supermarket or department store in powder form. It is also served as a hot tea at cafes. The flavor of the ginseng varies depending on whether it was dried, not dried, or steamed. Ginger is believed to be helpful in relieving fatigue as well as protecting the liver from damage. Ginseng contains adaptogens which help to manage stress, fatigue, and anxiety. Western case studies have established that ginseng is effective in lowering blood sugar levels and lowering cholesterol. People with Type-two diabetes and high cholesterol can benefit the most from ginseng tea. Currently, additional studies are underway to link ginseng consumption with improved memory and thinking capabilities as well as increasing body energy.

Ginseng tea is prepared by slicing ginseng into thin strips. Sugar or honey is added and the combination is left to sit. The ratio is ten parts water to one part ginseng. The ginseng is then boiled for several hours with water to make the tea.

``Saenggangcha,'' or ginger tea, is a Korean tea served hot and enjoyed at cafes. It can also be purchased as an instant mix from the supermarket. The ginger root is cleaned and sliced thin with the skin left intact. It is stored in honey for several weeks before boiling. Ginger is commonly used as an ingredient in Asian medicine. It is recommended for cold prevention, headaches, motion sickness, diarrhea, and for those with lower than normal body temperatures.

``Omijacha'' is another unique and interesting traditional Korean tea. The name omija means ``five tastes.'' These tastes are: sweet, sour, bitter, salty, and pungent. It can be purchased as a cold tea in the supermarket or as a hot tea at cafes. ``Omija'' is an Asian Schizandra berry used in Korean medicine. It is dried before boiling. It is typically mixed with honey or watermelon juice to create ``omijacha''. This berry tea is believed to tame coughing and help treat asthma.

Chad Meyer is a robotics engineer working in Korea with a passion for Korean food. He can be reached at: food.korea@hotmail.com.

[rosiebaba]

09-25-2008 19:33




Kimchimaribap at Nunnamujip / Korea Times Photo by Cathy Rose A. Garcia

By Cathy Rose A. Garcia
Staff Reporter

There's more to Samcheong-dong than just fancy restaurants and cafes. Look hard enough and you'll find no-frills, hole-in-the-wall eateries that have had a loyal following for years.

Nunnamujip (roughly translated as Snow Tree House), located along the main road of Samcheong-dong, has been around since 1990 and is a place to go for good old-fashioned, hearty meals.

This basement restaurant is quite small but does not feel cramped at all. The walls are decorated with bamboo, adding to the homey atmosphere. The tiny kitchen is partly visible, but there's enough ventilation to prevent kitchen smells from bothering diners.

On the menu (posted on the wall) are kimchimaribap (iced kimchi soup with rice), kimchimariguksu (iced kimchi soup with noodles), tteokbokki (rice cakes and vegetables in spicy sauce) and tteokgalbi (grilled short rib meat patties).

The tteokgalbi (7,000 won for 1 person) was the highlight of the meal. The grilled meat was served sizzling hot, and mouth wateringly delicious. The meat patties were juicy and cooked very well. The flavor leaned towards sweet, but was not too cloying. ,

The tteokgalbi was served with a handful of lightly toasted rice cakes. Unlike most rice cakes, which are tough to chew, the toasted rice cakes were cut into small pieces, soft, and easy to chew.

For foreigners, the kimchimaribap is something that might take some getting used to. First, the dish itself does not look appetizing: rice dumped in a bowl of ice and kimchi soup. But if you try a sip of the kimchi soup, you'll find yourself surprised at the refreshing flavor.

At Nunnamujip, the kimchimaribap (4,500 won) has a light taste that doesn't overwhelm the palate. The kimchi soup is not at all spicy, with perhaps the sesame oil helping add flavor.

However, there weren't enough ice cubes in the soup, which depending on one's preference may be a good or bad thing. The rice also appeared overcooked.

On the other hand, the kimchimariguksu (4,500 won), which features noodles instead of rice, was much better. The noodles had the right texture and consistency, which complemented the mild flavor of the kimchi soup.

To find the restaurant, go along the main road of Samcheong-dong. Nunnamujip is around 50 meters away from Yongsusan. It is right next to the Oz Kitchen restaurant.

cathy@koreatimes.co.kr


(IMG:http://koreatimes.co.kr/upload/news/080925_p11_juicy.jpg) (IMG:http://koreatimes.co.kr/www/news/img/art/0808/Hole%20in%20the%20Wall.jpg)

[rosiebaba]

Possibly the best chicken soup you’ll ever taste

September 20, 2008
(IMG:http://joongangdaily.joins.com/_data/photo/2008/09/19210306.jpg)
A hot bowl of superb samgyetang, or Korean ginseng chicken soup.
I must have walked past Jangan Samgyetang dozens of times due to its proximity to the JoongAng Ilbo building, but when I finally went inside for the first time, it was on a day off.

My landlord was fixing my sink on my birthday when he noticed the signs my roommate had hung up all around the house. He asked whether I’d eaten yet, and when I said no, he replied, “Come on, it’s your birthday! I’ll take you out!”
(IMG:http://joongangdaily.joins.com/_data/photo/2008/09/19210339.jpg)

The alley off Taepyeongno that’s home to Jangan Samgye-tang.
So off to City Hall we went, to Taepyeongno’s Jangan Samgyetang. It was pouring with rain and unseasonably cold that day, which made it perfect for a (literally) sizzling hot bowl of soup. Well, except that samgyetang, or Korean ginseng chicken soup, is meant to be sipped on the hottest days of the year, Chobok, Jungbok and Malbok. That is, unless you’re a real manly man and can stomach slurping down some bosintang, or dog soup.

But you don’t find any carcasses of Fido out back at Jangan Samgyetang, because the owners and the customers stay true to its signature dish. The restaurant offers other chicken dishes, such as fried chicken, but during a busy lunch hour, it was clear that everyone was going for the samgye-tang (11,000 won, $9.65).
(IMG:http://joongangdaily.joins.com/_data/photo/2008/09/19210352.jpg)

The restaurant’s facade. Photos by Hannah Bae
Jangan Samgyetang, which has been open since 1971, has become such a favorite among Japanese and Chinese tourists that it posts signs in those languages on its walls.

And there’s a reason why it’s so popular. The soup is served in skillet-hot black earthenware pots like the ones bibimbap comes in. It’s got a subtle aroma and flavor, which some might call bland until you detect that tinge of ginseng. Then there’s the chicken.

This is hearty, high-quality meat. The samgyetang comes with a whole roasted chicken inside, stuffed with rice with a sprig of ginseng and a daechu, or jujube, or two. There’s a lot of healthy white meat on this bird, and it’s so tender it pulls off the bone quite easily, even if you’re not the most dexterous eater with slippery metal Korean chopsticks.

Digging around the bones for the meat and rice is a bit like going on a treasure hunt in this steaming bowl of soup. If you’re careful, you might be able to dig out a wishbone, albeit a tiny one.

The chicken-and-ginseng-themed side dishes are good here, too. It might be weird taking a shot at noon, but every bowl of samgyetang here comes with a small shot of ginseng soju. The kimchi, in both cabbage and radish varieties, is fresh and spicy, and if you like a little more flavor in your soup, the broth makes a nice “kimchi wash.” Then there’s the ddongjip, which literally translates to “poop house.” These would be the brown slices of sausage-like chicken intestines that come with slices of roasted garlic on the side. I didn’t know what they were before I popped a piece into my mouth, and it’s actually quite tasty if you can get the phrase “poop house” out of your head.

Jangan Samgyetang is one of those old-fashioned, no-frills gems among Korean eateries. What matters here is the food, and it’s done very well for a low price. The soup, in addition to being delicious, is also thought to have both healing and preventive health benefits.

With visions of dancing stuffed chickens and ddongjip in my mind, I had to return again with another Korean friend after my first visit with my landlord. The soup was just as good as before, and the restaurant’s owners run a tight ship. The boiling broth comes out very quickly. Be warned: Just stir in the scallions and thinly sliced spring onion rounds and let it simmer down, or you’ll have a burnt tongue.

When the broth grows still, then you can start digging in to what may be your best bowl of samgyetang ever.


By Hannah Bae Contributing Writer [hannahbae@gmail.com]


Jangan Samgyetang

English: A bit

Tel: (02) 753-5834, (02) 773-3957

Address: 53 Taepyeongno 2-ga, Jung District, Seoul

Subway: City Hall Station, line No. 1, exit 7

Parking: None

Hours: 9:30 a.m. to 10:30 p.m.

Dress: Casual
http://joongangdaily.joins.com/article/view.asp?aid=2895079

[rosiebaba]

Enjoy Korean cuisine above the clouds


Airline food is bad. Infamously bad. But now some airlines are trying to change that, and offer something healthy at the same time. To meet passengers` expectations, more international carriers are offering healthy Korean food.
With the opening of the Seoul-Helsinki direct route in June, Finland`s flag carrier Finnair services Korean food such as doenjangguk (soybean-paste soup) and miyeokguk (brown seaweed soup) along with bibimbab and kimchi. The airline company employed Korean chefs residing in Helsinki for the development of the menu.

German airline Lufthansa introduces Korean cuisine such as galbi (grilled beef - only for first class, obviously) and jeonbyeong (Korean pancakes enjoyed with various vegetables) and instant cup noodles are also popular.

Knowing that passengers fly in a small space for a long period of time, in-flight meals consist of ingredients low in calories that are easy to digest. Well-known for healthy ingredients, Korean cuisine satisfies both taste and nutrition.

First introduced in 1997 by Korean Air, bibimbab, or rice with assorted vegetables, has become the most widely provided Korean dish as an in-flight meal. Various vegetables included in bibimbab help digestion and provide vitamins.

Korean Air`s spicy Korean noodles, called bibimguksu, are also favored for containing only 450 calories. A special process, which is developed by the company`s own research laboratory for air catering, keeps the noodles from swelling despite the long flight. Korean Air has been recognized twice with the prestigious Mercury Award for the usage of bibimguksu and bibimbab.





Another major air carrier, Asiana Airlines, offers an opportunity for passengers to experience royal cuisine, also well-known to non-Korean visitors through the Korean Wave drama "Daejanggeum," or "Jewel in the Palace."

In cooperation with Han Bok-ryeo, the president of the Institute of Korean Royal Cuisine, a four-course meal, which is said to be consumed by ancient Korean kings, is served for first class passengers. Among the more than nine side dishes are grilled amadai, grilled beef and seafood stew with abalone, scallop, sea cucumber roll. Of course, prior reservation is required.

Business and economy class passengers can also enjoy various, cheaper, royal cuisine menus such as tteokgalbi (grilled short rib meat patties) and agwijjim (spicy monkfish with soybean sprout). Favored is the 2007 Mercury Award-winning ssambap, a dish in which leaf vegetables are offered to wrap a piece of meat and boiled rice. Ssamjang, a special soybean paste, is accompanied, adding taste.

In another effort to introduce Korean cuisine to non-Korean travelers, Asiana Airlines services traditional holiday food. On New Year`s Day, tteokguk, a soup boiled with several thinly sliced rice cakes, is offered with traditional cookies and drinks, and for Chuseok, or Korean Thanksgiving, half-moon-shaped rice cake, called songpyeon, is provided as a dessert.


By Lee Ji-yoon


(jylee@heraldm.com)



2008.09.20



(IMG:http://www.koreaherald.co.kr/NEWKHSITE/data/img_dir/2008/09/20/200809200003.jpg)

[rosiebaba]

09-11-2008 17:16

39 Years of Serving Gukbap
(IMG:http://www.koreatimes.co.kr/upload/news/080911_p11_39.jpg)

Ttarogukbap, beef soup and rice. / Korea Times Photos by Lee Hyo-won


By Lee Hyo-won
Staff Reporter

Myeongdong, the hotspot of Seoul's thriving youth culture, is ever evolving in sync with fleeting fads. But some things never change. Among the dizzying neon signs hangs Ttarojip's humble plaque that stands out because of its stark simplicity. The retro bright blue and red letters look like a specimen of the past ― and indeed the restaurant has been serving the same rich, hearty beef soup with rice for 39 years and counting.

Founded in 1969, Ttarojip has been attracting regular customers with its signature ``ttarogukbap'' for over four generations. It literally means ``gukbap'' ― rice and soup ― served ``ttaro,'' separately. It sounds simple enough, but the tiny button hole of a place ― a slim two-story venue that seats no more than 10 people on each floor ― sells up to 600 bowls of the beef broth a day.

Greasy tables and rickety red stools crowd the claustrophobic space, but Ttarojip's rundown charms draw in customers round the clock. The price, at 6,000 won, is relatively high for gukbap, but the quality makes up for it. There are no extraordinary ingredients, just slices of meat and veggies like radish and bean sprouts. There's also ``seonji,'' or clotted blood of cattle ― the black stuff that looks like blocks of hard tofu and drips with protein. But the soup has a perfect richness and tang to it ― a harmony of savory sweetness and a pinch of saltiness, and a deep, refreshing aftertaste. The secret? The broth's richness comes from a 12-hour boil. A simple assortment of three spicy side dishes complete the meal.

(IMG:http://www.koreatimes.co.kr/www/news/img/art/0809/080911_p11_391.jpg)

While ``ttarogukbap'' is its most symbolic treat, another hard to miss feature is the pan-fried ``jeon.'' The owner smiles brightly to customers as he flips over pan-fried ``jeon'' by the entrance. There are a dozen or so selections ― green peppers stuffed with meat or tofu patties are covered with a dust of flour, dipped in an egg mix and fried in a sizzling pan. It's coarse and oozes with grease, but this reporter couldn't help but savor each piece to the last crumb. The most popular choice is an assortment of jeon (10,000 won). There is also ``haemulpajeon,'' a large savory pancake with diced greens and seafood (12,000 won).

It is advised to avoid meal times on rainy or snowy days, as it overflows with people craving the hearty, steamy soup. It's a popular hangout place after hours, where groups of friends enjoy late night snacks with a bottle of soju.

Open 24 hours a day. Located next to Myeongdong Gyoja, near Myeongdong Cathedral by exit 8, Myeongdong Station, subway line 4. Call (02) 776-2455.

hyowlee@koreatimes.co.kr (IMG:http://www.koreatimes.co.kr/www/news/img/art/0808/Hole%20in%20the%20Wall.jpg)

[rosiebaba]

Innolife為您推薦的韓國料理
辣炒雞肉
難易度 中 料理時間 40分鐘 份量 3~4人份 熱量(1人基準)171kcal
主材料
雞腿肉5隻,高麗菜100g
地瓜100g,平菇50g
洋葱1/2個,紅蘿蔔50g
年糕100g,青辣椒1根
蔥1/2/根,紅辣椒1根,清酒2大匙
鹽巴,胡椒少許,適當的葡萄籽油
副材料
調味醬-辣椒醬4大匙
辣椒粉2大匙,砂糖1大匙
蔗糖1大匙,醬油1大匙
洋葱1/2個,蒜末1/2大匙
薑末1/2小匙,麻油1/2大匙


01
將雞腿肉戲乾淨
將雞肉和骨頭分開
將雞肉的腱(筋)和油去掉
切成一口大小
並加入清酒,鹽巴,胡椒醃


02調味
將洋葱磨成末
加入辣椒醬,辣椒粉
砂糖,蔗糖,醬油
洋葱末,麻油做成調味醬
加入01內,醃30分鐘


03
將年糕放入水中泡軟
將地瓜,紅蘿蔔切成半月型,切片
高麗菜切成一口大小
蔥和辣椒切段
平菇切掉根部部份
撕成適當的厚度


04烤肉
在熱鍋內倒入葡萄籽油
將醃過的雞肉
年糕,地瓜,紅蘿蔔,高麗菜
辣椒下鍋炒,在雞腿肉熟後
放入蔥和平菇下去炒後關火

05完成










copylight Innolife & realcook




(IMG:http://www.innolife.com/img/item/103/3797_1.jpg) (IMG:http://www.innolife.com/img/item/103/3797_2.jpg) (IMG:http://www.innolife.com/img/item/103/3797_3.jpg) (IMG:http://www.innolife.com/img/item/103/3797_4.jpg) (IMG:http://www.innolife.com/img/item/103/3797_5.jpg) (IMG:http://www.innolife.com/img/item/103/3797_6.jpg) (IMG:http://www.innolife.com/img/item/103/3797_7.jpg)

[rosiebaba]

Innolife為您推薦的韓國料理
(IMG:http://www.innolife.com/img/item/103/3875_1.jpg)
難易度 中上 料理時間 30分鐘 份量2人份 熱量(1人基準)203kcal
主材料
雞蛋3顆,韭菜一把(50g),高麗菜50g
紅辣椒1/2根,魷魚1條(腳部分)
太白粉2大匙,昆布汁1/4杯
香菇粉1大匙,料酒1大匙
日式豬排醬2大匙,美乃滋2大匙
柴魚片2大匙,鹽巴,胡椒少許

(IMG:http://www.innolife.com/img/item/103/3875_2.jpg)

01準備材料
將韭菜,洋葱,高麗菜
紅辣椒,魷魚切細塊

(IMG:http://www.innolife.com/img/item/103/3875_3.jpg)

02調味
將01加上香菇粉
料酒,鹽巴,胡椒
將昆布汁加上太白粉
加上上面的材料充分攪拌
(IMG:http://www.innolife.com/img/item/103/3875_4.jpg)

03拌雞蛋
將雞蛋攪拌加上鹽巴,胡椒調味
在用濾網濾過加入02中
(IMG:http://www.innolife.com/img/item/103/3875_5.jpg)

04煎蛋捲
在煎雞蛋捲的熱鍋上
倒入葡萄籽油,利用廚房用紙巾
將多餘的油吸乾,將火關小
倒入03的材料(約1/4或5/1的量),
在煎熟之前,將蛋捲捲起來
遺到鍋子的一邊,在倒入一點03的材料
在照上面的方法捲,反覆幾次
(IMG:http://www.innolife.com/img/item/103/3875_6.jpg)

05完成
在雞蛋捲上擠上
日式豬排醬和美乃滋
還有柴魚片,
日式煎餅式的
複合式雞蛋捲就完成囉!

(IMG:http://www.innolife.com/img/item/103/3875_7.jpg)





復合式韭菜雞蛋捲
難易度 中上 料理時間 30分鐘 份量2人份 熱量(1人基準)203kcal




copylight Innolife & realcook

[rosiebaba]

10-02-2008 18:56

Uniqueness of Korean Desserts

http://koreatimes.co.kr/upload/news/uniqueness(4).jpg
By Chad Meyer

This is the sixth and final part of a series focusing on the benefits of a Korean well-being lifestyle. We will explore the Korean diet and reveal that even desserts can have nutritional value. ― ED.

We have spent some time examining Korean food and drinks in previous articles. Our final nutritional analysis is with Korean desserts.

Internationally, desserts are sweet dishes served after a large meal. They satisfy our senses of smell and taste and cleanse the palate after a hearty meal. In the West, it is not uncommon for women to skip dinner and leap directly to dessert trying to minimize calorie intake.

Western restaurants implant desires in our minds by positioning dessert showcases within our line of sight. From cheesecakes to ice cream, these restaurants cater to our mouth's sweet tooth.

Interestingly, Asian restaurants located in Western countries often have reputations for serving desserts worth passing over. Why? Is it because Western desserts contain dairy products that are less popular in Asia? Or is it due to the fact that Western desserts are simply too sweet? Both of these statements are correct. But the true answer lies in tradition.

Traditionally, Koreans did not consume overly sweet foods. ``Ddeok,'' which we previously explored, along with Korean apples, pears, and persimmons are the most common traditional Korean desserts. All of these are low calorie, nutritious alternatives that the international community would enjoy.

Each of these fruits has a distinction from their Western counterparts. Korean apples can be traced back to 1103AD and were originally served as a dessert to royalty.

To this day, Korean apples are generally consumed raw and are not cooked with food. Korean pears are shaped like Western apples and exported in large quantities. They command high prices as they are considered to be among the best in the world. Like Korean apples, Korean pears are especially succulent and great care is taken in their handling. Each Korean pear is wrapped individually before becoming showcased in department stores and supermarkets. These pears can remain unspoiled for several weeks and are considered healthy gifts for relatives at holidays. Pears cleanse the blood and reduce the risk of cancer coming from smoking and the overeating of red meat.

Above apples and pears, Korean persimmons are especially unique. Persimmons appear similar to an unripe tomato taste much sweeter. There are two types of persimmons harvested in Korea in October. Only one of these types can be eaten before fully ripening, but both are a good source of vitamins B2, B9, and vitamin C. And along with red ginseng, Korean persimmons are frequently used as an ingredient in hangover remedies.

``Hangwa'' is another famous category of traditional Korean desserts. Hangwa consists of different types of sweets and cookies made of rice flour, honey, fruit, and roots. Hangwa is considered nutritious as it is made using natural ingredients and natural food coloring. Hangwa outlasts Western cookies in retaining flavor and not deteriorating too quickly over time. Similar to ddeok, it is an artistic food that is decorated in colors, textured with patterns, and given nature themed shapes. It is commonly found in special confectionery shops and department stores and gifted to family members during Lunar New Year's, Chuseok, weddings, and other ceremonies.

Due to the labor intensive preparation required, hangwa are considered a sophisticated traditional snack and therefore cost more than Western cookies or crackers. A box of hangwa can easily cost upwards of one hundred dollars. Traditionally served while fruit was out of season, hangwa can last long periods of time. Insadong is a famous traditional neighborhood of Seoul that houses many hangwa confectionary shops. There are too many types of hangwa to list but ``dasik'' is one variety that Westerners can enjoy.

Dasik is a soft round cookie that is normally accompanied by tea. Dasik is lighter and healthier than Western snacks as it is not as sweet as cookies or chocolate. Typical ingredients include: rice powder, flour, herbs, grains, sesame seeds, starch, chestnuts, green tea powder, and red ginseng powder. These ingredients are mixed together with honey to form dough. The dough is then pounded flat and pressed into molds. As the recipe for dasik originally derives from a Chinese type of cookie, dasik are frequently stamped with the Chinese characters for luck, health, and longevity.

``Pahtbingsoo,'' or red bean with ice flakes, is a summertime dessert that anyone can enjoy. It consists of shaved ice, sweet red azuki beans, condensed milk, and is topped with ice cream or frozen yogurt. Whipped cream, diced ddeok, green tea powder, and corn flakes often adorn ``bingsoo'' as well.

The sweet azuki red beans in pahtbingsoo are cooked into a red bean paste by boiling, mashing, and adding honey. These paht are an Asian bean that has existed since 1000BC. This bean is only second in popularity to the soybean. Red beans are high in protein, iron, and calcium. A variation of this dessert is ``gwa-ilbingsoo.'' Gwa-il is the Korean word for fruit. Fruit with ice flakes is a great dessert for those searching for something sweeter than red azuki beans. The fruit used in this dessert can be strawberries, bananas, or kiwi. Both types of bingsoo desserts are found in cafes, department stores, and other restaurants. Apgujeong and Cheongdam are great neighborhoods to find bingsoo. A typical bowl for two costs around $10-15 and is only 200 calories per person.

Bbang, or bread, is another healthy food that has taken off in the past decade. Interestingly, Korean bread is an entire category of food encompassing anything baked using flour. Often sweeter than American bread, bbang is considered more of a dessert than a meal. Korean style bakeries can be found at nearly every major intersection of Seoul.

Popular chains include Paris Baguette, Shilla Myunggua, Tous Les Jours, and Crown Bakery. Favorite breads include: hot dogs baked in croissants, chocolate covered croissants, pizza bread, panini pockets, baked rolls, croquettes, green tea cake, mango cake, and sweet loafs of bread. Croquettes are an interesting variation here. Often spelled ``koroke,'' these are deep fried dough stuffed with curry, potato, and vegetables.

In the past several years there has been an explosion of Waffle shops in Seoul. Street vendors sell a quickly prepared take away waffle. These finger food waffles come plain or sandwiched with ice cream. The cost is extremely low at two dollars or less.

These smaller shops can be found near universities and nightlife areas such as Ehwa University or Gangnam Station. Samcheong-Dong is a popular cultural district of Seoul with many deluxe waffles shops. This type of dessert cafe offers large Belgium-style waffles that are freshly prepared with premium ingredients and served on a dish. I have seen nothing like these in the States.

These sit down waffle dishes are topped with a mountain of ingredients including ice cream, fruit, red beans, whipped cream, and green tea powder. Often costing upwards of $10 for a two person serving, these are desserts that cannot be skipped.

Chad Meyer is a robotics engineer working in Korea with a passion for Korean food. He can be reached at: food.korea@hotmail.com

[rosiebaba]

Good tamago, as sure as eggs are eggs

KOBE GEN PEI
October 04, 2008
(IMG:http://joongangdaily.joins.com/_data/photo/2008/10/03223248.jpg)
Dasimaki at Kobe Gen Pei in Hyehwa-dong. By Park Soo-mee
Like dumplings or chicken soup, omelets are one of those dishes that every culture has their own version of.

While most Americans eat omelets for breakfast, the French add jam and sweet meringue for a fancy dessert. The Japanese have it as a side dish in lunchboxes bought at subway takeouts, while for Koreans it’s a snack you get in humble taverns topped with dripping ketchup.

Out of all of these, my alltime favorite has always been tamago, or Japanese-style egg rolls served on top of rice balls in sushi bars.

Now I’ve been harassed by friends and family before for ordering tamago in a Japanese restaurant. They think I’m wasting my money on a dish I could easily make at home.

But that’s mainly because they are mistaking the dish with Korean omelets, which taste just as good but don’t require the same meticulousness in seasoning.

The flavor of tamago largely depends on the amount of sugar and the quality of the seaweed stock - often used in soups and as a base of dipping sauces in Japanese food - you add on top of the egg.

(If you’re curious about the art of cooking egg rolls Japanese style, see Isshin Inudou’s “Josee, the Tiger and the Fish.” In the movie, Tsuneo, a free-spirited college boy who works at a mahjong parlor, falls in love with a crusty young girl with cerebral palsy after he samples her artful omelet).

But tamago, also called dasimaki in Japanese, is more commonly eaten with rice in a traditional lunch set. One of the places I found that sells dasimaki in Seoul was Kobe Gen Pei, a Japanese restaurant in Daehangno, which seems to be better-known among Japanese expatriates than locals.

The restaurant, run by a Japanese owner and his Korean wife, specializes in Osaka-style ramen and soba, or buckwheat noodles. But in the evenings, the place turns into a sake bar with an eclectic range of Kanto-style side dishes.

Although dasimaki (6,000 won, $4.90) is not a traditional Kanto dish, it’s authentic enough to be worth a try separately from your entree. The dish, which comes in eight pieces, is so soft that some bloggers have compared it to cheesecake. This is somewhat exaggerated, but its sweetness certainly borders dessert and appetizer.

But most of all, for the price and labor put into a piece of omelet, it’s a little tribute to the chef.

Kobe Gen Pei (02-765-6808) is located in Hyehwa-dong, central Seoul, near Marronier Park.


By Park Soo-mee Staff Reporter [myfeast@joongang.co.kr]

[rosiebaba]

10-09-2008 19:29

Noda Bowl Offers Bowl of Joy

(IMG:http://koreatimes.co.kr/upload/news/081009_p11_noda.jpg)


By Kim Sue-young
Staff Reporter

One might know them as ''donburi,'' but Koreans know them as ``deopbap,'' or steaming white rice topped with a variety of ingredients.

Noda Bowl located in Garosugil or tree-lined street, in Sinsa-dong, southern Seoul, serves delicious fusion fare on rice in smart tableware.

A representative dish is pork deopbab, which is capped with sliced pork, finely shredded onions and scallions.

The pork spiced special soy sauce is juicy and chewy with an aroma of charcoal fire, well matching the onions.

The seafood rice bowl dish is spicy, maybe hot enough to burn the mouths of those susceptible to spices, with octopus, shrimp, mushroom and bean sprouts bamboo added.

If you want something sweet and salty, the roasted spam and omelet on rice is a good choice.

The Italian fusion deopbab with eggplant and melted mozzarella cheese based on tomato sauce is not recommended personally due to the sour and plain flavor despite the fresh and affluent ingredients.

Izakaya menus, similar to side dishes for drinks, will boost savor and refreshment of cold sake to quench thirst. Hot sake also goes well with side dishes to warm up a body in the chilly Autumn days which suddenly visited here.

Soft tofu and crispy lettuce salad with miso sesame dressing offers a sour and poignant taste.

Soft fried egg rolls with home-made honey mustard dressing also well match the crystal clear rice wine or fruit drink of omija, five flavor berry, and sansuyu, the fruit of Japanese cornel, fermented in bamboo.

In eateries here, it is not easy to taste ginger ale but Noda Bowl offers home-made ginger ale with strong fragrance and acridity of the brown root, which ready-to-drink beverages cannot mimic.

The shop is named after its head chef Noda, an acclaimed food stylist, who is now leading food consulting company, Noda plus.

He fell in love with Japanese food when studying management in Tokyo.

While working part time in an opulent restaurant serving Japan's traditional dining, he was encouraged to introduce the neighboring country's taste, including deopbab or donburi in Japanese.

Deopbab is priced between 8,000 won and 12,000 won and izakaya menus priced 4,000-20,000 won.

It is open from 11:30 a.m. through 12 a.m. except for Sundays and often closes after lunch time when it runs out of ingredients, so it is necessary to check in advance whether it is available or not via phone (02-515-9634).

To find the restaurant, go along the right side of Garosugil in Sinsa-dong and turn right at the second byway. Noda Bowl is in front of Buccella, a well-known sandwich shop.

ksy@koreatimes.co.kr

[mistyred]

Korean Food Meets Traditional Costume

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(IMG:http://english.kbs.co.kr/DATA/photo/20081016/2008101601_2.jpg)
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(IMG:http://english.kbs.co.kr/DATA/photo/20081016/2008101601_5.jpg)

Models clad in traditional costume display Korean food at an event in Seoul on September 16 aimed at globalizing Korean cuisine

[mistyred]

October 17, 2008

Revealing Korean dishes

(IMG:http://joongangdaily.joins.com/_data/photo/2008/10/17011726.jpg)

Hanbok-clad models hold trays of Korean food at aT Center in Yangjae-dong, southern Seoul, after the central government held a ceremony to announce its plan to globalize local dishes. [YONHAP]

[rosiebaba]

10-16-2008 18:40

Fluffy Waffles at The Waffle Factory
(IMG:http://koreatimes.co.kr/upload/news/081016_p11_fliffy.jpg)

Waffles with caramel latte at The Waffle Factory

/ Korea Times Photo
by Cathy Rose A. Garcia
By Cathy Rose A. Garcia
Staff Reporter

Waffles are a dime a dozen in Seoul. Thin, usually tasteless waffles slathered with cream and jam, folded like a sandwich, can easily be found in street stalls and subway stations.

But real, honest-to-goodness waffles are hard to find. Most brunch places in Seoul serve nice, fluffy pancakes, but rarely waffles.

So it was great to hear about The Waffle Factory, a small restaurant located in Itaewon, (Noksapyeong Station Subway Line 6).

Lazy weekend mornings are perfect for having brunch, and it was good to find the restaurant wasn't very crowded. The place itself was smaller than expected with just about a dozen seats inside and two tables outside. It was also good to find the menu was written in clear English and Korean.

If you are hungry, then go ahead and order the combination set with either waffles or French toast. We ordered the French toast combination (12,000 won), which includes two thick slices of French toast, two sausages, two slices of crispy bacon, fruit compote and a serving of eggs.

The French toast was quite thick and tasty. It was served with a tangy blueberry-cassis that went well with the French toast.

The menu included several dessert waffles, which had tempting names like ``Very Berry Waffles'' and ``Brown Thunder Waffles.''

We eventually decided on ``Brown Thunder Waffles'' (9,000 won), described as cinnamon apple compote and caramel sauce on top of a pile of Belgian waffles. The description couldn't have prepared us for the overwhelming sight of thick waffles, a dollop of whipped cream on a plate drizzled with caramel sauce.

The waffles were thick, fluffy, and more importantly, tasty. While it looked like it was a diabetic's nightmare, it was actually not very sweet. The cinnamon apples and caramel sauce added just the right amount of sweetness. The sauce did not overpower the waffles.

We ordered caramel lattes, which seemed more like hot chocolate because of the overwhelming chocolate flavor. A friend commented the caramel latte didn't taste anything like caramel or coffee.

Service was quick and efficient. Another plus point is the reasonably priced items on the menu. It didn't seem overpriced like most brunch places in Itaewon.

To get to The Waffle Factory, go to Exit 1 or 2 and go over to the other side of the intersection using the overhead footbridge. Walk straight for about 100 meters, turn left at the first corner and you'll find The Waffle Factory. Open 11 a.m. to 10 p.m. Closed on Mondays. Call (02) 790-0447.

cathy@koreatimes.co.kr